40 Mexican Recipes Perfect for Cinco de Mayo

“In honor of Cinco de Mayo, I am posting my delicious beef tacos! I have been making tacos this way ever since I was 17 years old, when I learned how from a lady I babysat for. My family loves them, and they now prepare theirs the same way! It is the chorizo that sets them apart from any other taco that I have ever had.” – Jeanne

“We love these margaritas; they are made with premium liquor and are not too tart. Careful, they do not taste strong, but are.” – Jenny

“These little bites will go very quickly. It’ll be best to make a double batch.” – Angie

“I make these when my roommates and I are up late and don’t feel like doing too much with food. This is simple and not too expensive, plus it’s really tasty.” – Angie

“This is a tasty recipe that is modified a bit from the original to cut down on some of the fat by baking the chimichangas instead of frying them.” – Muna

“Growing up in Texas where cattle is raised, ground beef is the most affordable cut of meat. My family learned many different ways to stretch out our meal. This recipe is a wonderful blend of ground beef, onions, and potatoes.” – Deborah

“This recipe is so easy and classic. Another recipe passed down from generation to generation. I hope you enjoy it!” – Emma

“I’ve spent years perfecting my guacamole. It’s always a hit at parties.” – Jacinda

“Easy and tasty dish loved by the entire family.” – Debbie

“This carne guisada is the same recipe my mother and grandmother used. Very simple and delicious.” – Emma

“Serve with my red enchilada sauce, taco sauce, guacamole, and sour cream, or whatever else you can think of. These make a quick and satisfying lunch or dinner. They are great for game day or a snack, too. Don’t buy them in the store; these homemade taquitos are much better.” – Christine

“My first experience with fish tacos was in Ensenada, Mexico, and they were delicious! Here’s my version.” – Cyndi

“Ok, I remember when we visited my grandma in Mexico, we would always go to the panaderia and buy conchas. I loved to eat them with hot chocolate or warm milk. I got this recipe from my mom; they have a ton of flavor, and my kids love them, even my husband. I make little turtle-shaped ones for my kids; they love them.” – Karina

“I created this original recipe, wanting a lighter version of enchiladas. Everyone loves them and requests them at family gatherings.” – Charlie

“These street tacos are great with rice and beans or just by themselves. Add your favorite salsa whether it’s green or red! Very tasty.” – Cathy

“We absolutely love tacos! My husband is on a diet, so I devised a different way to enjoy tacos by using chicken and a different salad mixture. They are so easy to prepare. You can adjust the levels of lemon pepper, but it really is a key ingredient to the flavor.” – Sena

“One of my own creations.” – Karen

“This beef is really versatile and can be used any way you like. It’s good tortillas, but can be used in burritos, nachos, enchiladas, and any type of casserole.” – Debbie

“While visiting our relatives, our brother-in-law had us try this wonderful fresh salsa he made using fresh vegetables from his garden. It was so light and fresh tasting, and we couldn’t get enough of it.” – Valeree

“Each time I make gorditas, I can still picture my grandmother making these little fat corn masa pattie cakes. These gorditas are a favorite Mexico street food. Crisp on the outside and soft and tender within. These savory little pattie cakes are a great base for all types of toppings from pulled pork to shredded chicken, salsa, sour cream or crema Mexicana to chorizo with minced onion, queso fresco, and salsa. Serve hot. You will not be able to eat just one.” – Juliann

“This recipe is low-cal, double duty, with enormous flavor! It’s a Crock Pot recipe, too, so it tastes like you’ve been slaving all day. I also use this pork in my Cuban sandwiches.” – Megan

“Quick, easy, and everyone in the house loves them.” – Kelly

“This is a delicious summertime treat that’s so easy to make, especially with seedless watermelon. I use Triple Sec but any orange flavored liqueur can be used to suit your taste.” – Donna

“This hearty soup will tickle your taste buds with bold spicy flavors. You can spice it up or dress it down. Either way, I promise you will make it again and again. I know I will.” – Robynne

“I love the Carne Guisada served at my favorite Mexican restaurant. I began looking for a recipe I could make at home. Most of what we tried was good but lacked something. So I made my own, taking the best parts of the 3 recipes we most liked. ” – Vickie

“Since I was 17, I fell in love with a hated vegetable – the bell pepper. A group of us teens went to eat at a Tex-Mex Casa Manana. My sister ordered the stuffed peppers there. I took a bite and fell in love. I’m now 48 and the hubby and I took an anniversary trip back there to have them. That/s when I got the idea on trying to make my own and figured out their secret ranchero sauce.” – Michelle

“The only problem I had with this dish was… no leftovers! This is a super easy casserole that your family will love. A little spicy and a little sweet, perfect combination with the cornbread and taco meat.” – Angela (Grammy)

“I was craving Mexican food today. My husband and I collaborated to come up with this tasty low-fat recipe.” – Melissa

“Here’s a great side dish to go along with your grilled New Mexico Green Chile Cheeseburgers – Mexican Street Corn just like you’d get south of the border.” – Wiley

“I love the double tacos with the soft and hard shells. I wanted to find a way to duplicate them at home.” – Lynette

“These chimichangas are so good. They’re like eating deep-fried tacos.” – Debra

“I’m more into flavor than I am fire! My folks can’t eat the canned stuff (it bothers me, too). So I made this, and they love it, and it does not bother them at all.” – Candi

“Sour cream and guacamole also make tasty toppings for these steak tacos.” – Elisabeth

“Mexican food has to happen in our house about once a week. Prepping the pork tenderloin in the Crock Pot gives us flavorful, slow-cooked, fork-tender meat for these crunchy treats.” – Jennifer

“The best chicken enchiladas!” – Elizabeth

“Tender warm pillows of fried dough, sprinkled with cinnamon sugar and drizzled with honey.” – Melissa

“I make this excellent Mexican pork chili when I want something a bit different. I serve it with lots of toppings and lime wedges that bring out a bunch of different flavors in the dish.” – Dianne

“My husband’s niece served these at a birthday party for her daughter. They were so good. My spouse and sons request them all the time.” – Susan

“This is good with chips, rice dishes, or anything you like!” – Stephanie

“A tasty Mexican-style seasoned chili adobo sauce that’s perfect as a marinade, a condiment, a dip, a salsa, a sauce, and so much more!” – Kevin